Andhra Avakaya Recipe – Spicy Raw Mango Pickle
If you’re in the mood for something truly authentic and bursting with flavor, Andhra Avakaya (spicy raw mango pickle) will take you straight to the heart of Andhra Pradesh’s culinary delights. This homemade pickle is famous for its fiery spiciness, aromatic blend of spices, and tangy raw mango goodness. Perfect for adding that extra zing to your everyday meal, this Andhra-style mango pickle is easy to make, incredibly flavorful, and a must-have on your kitchen shelf. Whether you serve it with hot rice, parathas, or curries, the taste of this pickle will leave a lasting impression.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mango (Raw) – chopped into big chunks | 6 cups |
| Mustard Seeds (Powdered) | 1 cup |
| Fenugreek Seeds (Methi) – powdered | 2 tablespoons |
| Red Chilli Powder | 2 cups (adjust to taste) |
| Salt | 1 cup |
| Garlic Cloves | 30 cloves |
| Gingelly Oil (Sesame Oil) | 3 cups |
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Servings: 5
Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Instructions:
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Prepare the Mango: Start by taking the raw mangoes and chopping them into big, bite-sized chunks. Ensure they are firm and not overripe for the best flavor.
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Mix the Dry Ingredients: In a large mixing bowl, combine the powdered mustard seeds, fenugreek seeds powder, red chili powder, and salt. Stir them together until well combined.
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Add the Mango: Add the chopped mango chunks into the bowl with the spice mix. Toss everything together thoroughly. Ensure the mango is evenly coated with the spices.
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Incorporate Oil: Now, pour in 2 cups of gingelly oil (sesame oil) and mix well, using your hands if necessary to ensure that the mango and spices are evenly coated with the oil.
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Add Garlic: Peel the garlic cloves and add them whole to the mixture. Give it a good stir so that the garlic is nicely incorporated into the pickle.
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Transfer to Jar: Carefully transfer the mixed mango pickle into a clean, dry glass jar. Press it down slightly to remove any air pockets.
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Top with Oil: Pour the remaining 1 cup of oil on top of the pickle mixture. This helps preserve the pickle and adds to the flavor.
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Seal and Rest: Close the jar with a tight-fitting lid and cover it with a clean, dry cloth. Tie the cloth around the jar to keep it securely closed. Place the jar in a warm, dry, and moisture-free spot in your kitchen to allow the pickle to ferment and infuse for a few days.
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Stir After 3 Days: After 3 days, remove the cloth and use a clean, dry ladle to stir the pickle. This helps ensure that the oil and spices are well mixed. Taste the pickle, and if needed, add a little extra salt or oil to balance the flavor. Remember, the oil should always form a thin layer on top to keep the pickle from drying out and spoiling.
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Final Resting Period: Once you’ve stirred the pickle, cover the jar again with the cloth and leave it for another 2-3 days. This resting period allows the flavors to meld together.
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Ready to Serve: After 7-8 days, your Andhra Avakaya pickle is ready to eat! Use a clean ladle to give it one last stir before serving to make sure the oil and spices are evenly distributed.
Serving Suggestions:
This spicy and tangy mango pickle pairs wonderfully with a variety of dishes. Serve it with Dal Palak, a comforting bowl of steamed rice, or Elai Vadam (crispy rice crackers) for a satisfying meal. The bold flavors of the pickle will elevate any dish and bring a burst of warmth and spice to your table.
Storage Tips:
For long-term storage, keep the jar tightly sealed and ensure the oil remains on top of the pickle to maintain its freshness. Store the jar in a cool, dry place, away from direct sunlight. With proper storage, this pickle can last for several months, getting even tastier as it matures.
Enjoy the delightful, tangy burst of flavors with your Andhra Avakaya pickle and bring a touch of Andhra Pradesh’s rich culinary tradition to your home!
